General Foods Limited

Harold W Jacquett

Gaetano J De Ceglie

George A Jasovsky

Robert A Scarella

Joseph A Musto

Reghina Davidescu

Angelo V Riolo

Joseph A Paluzzi

Nicholas I Della Fave

A process for preparing a liquid aroma containing concentrated coffee aromatic compounds from a grinder gas frost is described. A higher yield of coffee aromatics is enabled, and these aromatics are of a higher quality. Further, the liquid aroma produced is essentially carbon dioxide free. The liquid aroma may be used to aromatize coffee powders, glycerides or other food substrates. Coffee powders aromatized with the liquid aroma are described as having a 'buttery' 'roasted and ground' coffee aroma.

Process for preparing a liquid coffee aroma

An improved method for aromatizing soluble coffee is described, whereby a grinder gas frost is concentrated in valuable coffee aromatics by a 'rapid vent' from a peak pressure of between about 750 psi and 950 psi to a pressure of between about 300 psi and 375 psi, prior to contacting the grinder gas frost with a glyceride. The aromatized soluble coffee is 'buttery,' 'groundsy' and 'less sulfery' in character.

Method for aromatizing soluble coffee

A process for preparing a liquid aroma containing concentrated coffee aromatic compounds from a grinder gas frost is described. A higher yield of coffee aromatics is enabled, and these aromatics are of a higher quality. The liquid aroma may be used to aromatize coffee powders, glycerides or other food substrates. Coffee powders aromatized with the liquid aroma are described as having a 'buttery' 'roasted and ground' coffee aroma.

Process for preparing a liquid aroma and aromatizing a dry coffee

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Palisades Park, NJ, United States of America

Harold W Jacquett